Smoked mackerel & horseradish on baked beetroot rostis

Smoked mackerel & horseradish on baked beetroot rostis

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Prep: 25 mins Cook: 20 mins

Easy

Makes 20

A fresh twist on a classic smoked mackerel recipe, these beetroot canapés make a great nibble with an aperitif. Rostis are perfect party food

Nutrition and extra info

Nutrition: per serving (20)

  • kcal81
  • fat6g
  • saturates3g
  • carbs5g
  • sugars2g
  • fibre1g
  • protein2g
  • salt0.2g
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Ingredients

  • 2 large beetroot (about 300g), peeled, ends trimmed and spiralized into thin noodles
    Beetroot

    Beetroot

    beat-root

    A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…

  • 2 medium Maris Piper potatoes (about 300g), peeled, ends trimmed and spiralized into thin noodles
  • 1 ½ tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 150g smoked mackerel, skin removed and broken into 20 large flakes
  • handful of chives, finely chopped

For the horseradish crème fraîche

  • 150ml crème fraîche
  • 1 tbsp hot horseradish sauce
  • zest and juice of ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. Heat oven to 200C/180C fan/gas 6.Line two baking trays with baking parchment. Pat the spiralized vegetables dry with kitchen paper and cut any long spirals into shorter noodle lengths then tip into a large bowl with the olive oil and season with salt and pepper.

  2. With your hands, shape the mixture into 20 small circles. Space out between the two baking trays, making sure there is enough space for each rosti to cook evenly. Bake for 20 mins or until firm and crisping at the edges, carefully flipping the rostis after 10 mins.

  3. While the rostis are roasting, mix together the crème fraîche, horseradish, lemon zest and juice and a generous grind of black pepper together in a small bowl.

  4. Top each rosti with a spoonful of horseradish crème fraîche, a piece of smoked mackerel and some chopped chives.

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